Peppermint Ganache Swiss Roll (Printer-Friendly)

Layers of fluffy chocolate sponge, cool peppermint buttercream, and glossy ganache with festive crushed candies.

# What You'll Need:

→ Chocolate Sponge

01 - 3/4 cup unsweetened natural cocoa powder, sifted
02 - 1 cup all-purpose flour, unbleached
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon kosher salt, flaky
05 - 3/4 cup granulated sugar
06 - 1/2 cup unsalted butter, softened
07 - 4 large eggs, room temperature
08 - 1 teaspoon vanilla extract
09 - 1/2 teaspoon peppermint extract

→ Peppermint Buttercream

10 - 1 cup unsalted butter, softened
11 - 4 cups confectioners sugar, sifted
12 - 3 tablespoons heavy cream
13 - 1 teaspoon vanilla extract
14 - 1/2 teaspoon peppermint extract

→ Chocolate Ganache & Garnish

15 - 1 cup semi-sweet chocolate chips
16 - 1/2 cup heavy whipping cream
17 - 1/4 cup crushed peppermint candy
18 - 2 tablespoons mini semi-sweet chocolate chips

# Steps to Follow:

01 - Preheat oven to 375°F. Line a 15x12-inch jelly roll pan with parchment paper, pressing into corners for easy removal.
02 - Whisk cocoa powder, flour, baking powder, and kosher salt in a large bowl until aerated and evenly mixed.
03 - Using a mixer, beat softened butter and granulated sugar on medium-high speed until pale and creamy, about 3 minutes. Scrape sides as needed.
04 - Add eggs one at a time, mixing well after each addition to create a smooth emulsion. Stir in vanilla and peppermint extracts.
05 - Gradually add dry ingredients to the wet mixture, stirring gently on low until just combined. Avoid overmixing for tender sponge.
06 - Spread batter evenly in prepared pan using an offset spatula. Bake 12–15 minutes until the cake springs back lightly when touched.
07 - Remove cake immediately from oven. Let cool 5 minutes, then roll cake with parchment into a tight log to form the swirl shape without cracking.
08 - Allow the rolled cake to cool fully on a wire rack while wrapped, preserving its flexibility and preventing cracks.
09 - Beat softened butter until creamy. Alternately sift in confectioners sugar with heavy cream, vanilla, and peppermint extracts. Mix on medium until smooth and spreadable.
10 - Unroll cooled cake gently and spread buttercream evenly, leaving a 1/4-inch border. Roll tightly without parchment, wrap in fresh parchment, and refrigerate to set.
11 - Heat heavy cream until simmering. Pour over chocolate chips and let sit one minute before stirring until glossy and smooth.
12 - Place chilled cake on wire rack over tray. Pour warm ganache evenly over cake, smoothing top and sides. Sprinkle crushed peppermint candy and mini chocolate chips on top.
13 - Allow ganache to set at room temperature for at least 15 minutes before slicing. Serve in thick slices and enjoy.

# Extra Suggestions:

01 - Rolling the cake while warm prevents cracks and ensures a perfect swirl.
02 - Use room temperature eggs for optimal sponge fluffiness.
03 - Refrigerate the filled roll to let the buttercream firm up before applying ganache.
04 - This dessert is best made a day ahead to allow flavors to meld.

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